About Love Food
Love Food, the cookbook brand from Parragon Books, is dedicated to providing simple, delicious recipes for the home cook.
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Meat Free Monday - Sweet and Sour Red Cabbage
Sweet & Sour Red Cabbage
This sweet and tangy side dish is a perfect accompaniment to a whole range of dishes, and will add a lovely splash of vibrancy to any meal!
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We love this video from Rick Mereki!
It celebrates food from all over the world, captured in a really beautiful way.
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Are you an American? Do you celebrate Thanksgiving? Are you panicking because it’s almost Thanksgiving and you don’t know what to bring or serve to dinner?
It’s going to be okay. We’re here to help. The first thing you are going to do is calm down, and the second thing you are going to do is make these Scallion & Ricotta tarts to serve as an appetizer.
Cheese. Onions. See? Everything’s fine.
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Happy International Chocolate Day, let’s get scoffing!
But before you grab the truffles, did you know that chocolate goes great with chicken? It brings a warm depth to this Mexican-inspired dish and it’s our top tip for achieving chocolate heaven. Try something a little different this year.
Chicken Mole Poblano - Serves 4
From Love Food cook book: A Year Full of Recipes
Ingredients:
3 tbsp olive oil,
4 chicken pieces, about 175 g/6 oz each, halved,
1 onion, chopped,
2 garlic cloves, finely chopped,
1 hot dried red chilli, reconstituted and finely chopped,
1 tbsp sesame seeds, toasted, plus extra to garnish,
1 tbsp chopped almonds,
1/2 tsp each of ground cinnamon, cumin and cloves,
3 tomatoes, peeled and chopped,
2 tbsp raisins,
350 ml/12 fl oz chicken stock,
1 tbsp peanut butter,
25 g/1 oz plain chocolate, grated,
salt and pepper.
Method:
1. Heat the oil in a large frying pan. Add the chicken and cook until browned on all sides. Remove the chicken pieces with a slotted spoon and set aside.
2. Add the onion, garlic and chilli and cook for 5 minutes, or until softened. Add the sesame seeds, almonds and spices and cook, stirring, for 2 minutes. Add the tomatoes, raisins, stock, peanut butter and chocolate and stir well.
3. Season to taste with salt and pepper and simmer for 5 minutes. Transfer the mixture to a food processor and process until smooth (you may need to do this in batches). Return the mixture to the frying pan, add the chicken and bring to the boil. Reduce the heat, cover and simmer for 1 hour, or until the chicken is very tender, adding more liquid if necessary. Check the juices run clear when a skewer is inserted into the thickest part of the meat.
4. Serve garnished with sesame seeds and a little grated chocolate.
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EGGcellent.
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The streets of Bunol, Spain were filled with 120 tonnes of squished tomatoes yesterday for La Tomatina, but where do they all go? It got us thinking about our most loved tomato dish:
Pasta Arrabbiata – Serves 4
Ingredients:
1/3 cup extra virgin olive oil,
8 plum tomatoes, diced,
2/3 cup dry white wine,
1 tablespoon sun-dried tomato paste,
2 fresh chiles,
2 garlic cloves, finely chopped,
¼ cup chopped fresh flat-leaf parsley,
14 ounces dried penne,
salt and pepper,
fresh percorino cheese shavings, to garnish.
Method:
1) Heat the oil in a skillet over high heat until almost smoking. Add the tomatoes and cook, stirring frequently, for 2-3 minutes.
2) Reduce the heat to low and cook for about 20 minutes. Season with salt and pepper. Using a wooden spoon, press through a nonmetallic strainer into a saucepan.
3) Add the wine, tomato paste, whole chiles, and garlic to the pan and bring to boil. Reduce the heat and simmer gently. Then remove the chiles. Check and adjust the seasoning, adding chiles back in for a hotter sauce, then stir in half the parsley.
4) Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the pasta, bring back to the boil, and cook according to the package directions, or until tender but still firm to the bite. Add the sauce to the pasta and toss to coat.
5) Sprinkle with the remaining parsley, garnish with cheese shavings, and serve immediately.
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Mango Cakes – Serves 12
From our Love Food cook book: Mini Cakes
Dried mango and creamed coconut give these little tea cakes a fresh, tropical flavor, heightened by a subtle hint of arrange. Moist and buttery, they’ll keep in an airtight container for several days.
Prep: 15 minutes plus cooling, plus 2-3 hours soaking.
Cook: 20 minutes.
Ingredients:
70 g/2½ oz dried mango, finely shopped,
finely grated rind of 1 orange, plus 3 tbsp juice,
25 g/1 oz creamed coconut,
85 g/1 oz lightly salted butter, softened, plus extra for greasing,
70 g /3 oz lightly salted butter, softened, plus extra for greasing,
70 g/2½ oz caster sugar,
1 egg,
85 g/3 oz self-rasing flour,
icing sugar, for dusting.
Method:
1) Preheat the oven to 180˚C/350˚F/Gas Mark 4. Place a 12-section silicone mini loaf tray on a baking tray, or grease and base-line individual mini loaf tins. Put the mango and orange juice in a small bowl and leave to stand, coveres, for 2-3 hours, or until the orange juice is mostly absorbed. Finely grate the coconut (if it’s very firm and difficult to grate, warm it briefly in the microwave first).
2) Put the coconut, butter, sugar, egg, flour and orange rind in a mixing bowl and beat together with an electric handheld whisk until smooth and pale. Stir in the mango and any unabsorbed orange juice.
3) Using a teaspoon, spoon the mixture into the tray sections and lever with the back of a spoon. Bake in the preheated oven for 20 minutes (25 minutes if using tins), or until risen and just firm to the touch. Leave in the tray for 5 mintues, then transfer to a wire rack to cool.
4) Serve lightly dusted with icing sugar.
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Jamaican Jerk Chicken Burgers – Makes 4
From our Love Food cook book: The Burger
Ingredients:
1 tsp soft light brown sugar,
1 tsp ground ginger,
½ tsp ground allspice,
½ tsp dried thyme,
½ - 1 tsp cayenne pepper or chopped fresh jalepeño chilli,
1 tbsp lime juice,
2 garlic cloves, finely chopped,
½ tsp pepper,
450 g/1 lb fresh chicken mince,
1 tbsp vegetable oil,
1 red pepper or yellow pepper, deseeded and cut into large flat pieces,
1 tsp olive oil,
1 tsp red wine vinegar,
4 onion rolls, split,
lettuce leaves,
salt and pepper.
Method:
1) Place the sugar, ginger, allspice, thyme, cayenne pepper, lime juice, garlic, the salt and pepper into a bowl and mix together. Add the chicken and gently mix to combine. Divide the mixture into four equal-sized portions and shape each portion into a patty.
2) Place the griddle pan over a medium-high heat and add the vegetable oil. Add the red pepper and cook for about 5 minutes, turning frequently, until blackened. Transfer to a bowl, cover with clingfilm or a plate and leave to steam for 5 minutes. Remove the skin and cut the flesh into strips. Toss with the olive oil, vinegar, and salt and pepper to taste.
3) Put the patties in the pan and cook, covered, for about 5 minutes on each side until brown and cooked through Place the burgers in the rolls and top with the lettuce and peppers. Serve immediately.
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Meat-Free Monday!
Aubergine Timbales – Serves 4
From 100 Best Slow Cooker Dishes
ISBN: 978-1-4454-6192-2
Ingredients:
2 aubergines,
3 tbsp olive oil, plus extra for greasing,
2 onions, finely chopped,
2 red peppers, deseeded and chopped,
1 large tomato, peeled and chopped,
6 tbsp milk,
2 egg yolks,
pinch of ground cinnamon,
85 g/3 oz crispbread, finely crushed,
300 ml/10 fl oz soured cream,
salt and pepper,
fresh flat-leaf parsley sprigs, to garnish.
Method:
1) Halve the aubergines and scoop out the flesh. Reserve the shells and dice the flesh. Heat the oil in a large heavy-based frying pan. Add the onions and cook over a low heat, for 5 minutes. Add the diced aubergines, red peppers and tomato and cook, stirring occasionally, for 15-20 minutes, until all the vegetables are soft. Remove the pan from the heat.
2) Transfer the mixture to a food processor or blender and process to a purée, then scrape into a bowl. Beat the milk, egg yolks and cinnamon in a jug. Season, then stir into the vegetable purée.
3) Brush four ramekins or cups with oil and sprinkle with enough of the crispbread crumbs to coat. Tip out any excess. Mix about three quarters of the remaining crumbs into the vegetable purée. Slice the aubergine shells into strips and then use them to line the ramekins, leaving the ends overlapping the rims. Spoon the filling into the ramekins, sprinkle with the remaining crumbs and fold over the overlapping ends of the aubergine. Cover the ramekins with oil.
4) Stand the ramekins on a trivet in the slow cooker and pour in enough boiling water to come about one third of the way up the sides of the ramekins. Cover and cook on high for 2 hours.
5) To make the sauce, lightly beat the soured cream and season. Lift the ramekins out of the slow cooker and remove the foil. Invert onto serving plates, garnish with parsley sprigs and serve immediately with the sauce.
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Sushi love <3
